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百里香精油应用于肉类干燥过程中微生物负荷的影响
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Environment
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JoVE Journal
Environment
The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
Please note that all translations are automatically generated.
Click here for the English version.
百里香精油应用于肉类干燥过程中微生物负荷的影响
DOI:
10.3791/57054-v
•
09:07 min
•
March 14, 2018
•
Helga Hernández
,
Adéla Fraňková
,
Pavel Klouček
,
Jan Banout
1
Department of Sustainable Technologies, Faculty of Tropical AgriSciences
,
Czech University of Life Sciences Prague
,
2
Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources
,
Czech University of Life Sciences Prague
Chapters
00:04
Title
01:13
Meat Sample Preparation
02:37
Sample Inoculation and Thyme Essential Oil Treatment
05:38
Microbial Analysis
07:07
Results: TEO Treatment Disrupts
E. coli
Growth
08:12
Conclusion
Summary
Automatic Translation
English (Original)
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Automatic Translation
微生物如大肠杆菌污染肉类产品会引起食源性疾病.
精油在肉类干燥过程中的应用尚未深入研究。在此, 我们提出了一种新的方法, 将百里香精油应用于肉类干燥过程中, 以减少干肉中的微生物负荷。
Tags
Thyme Essential Oil
Meat Drying
Food Preservation
Meat Quality
E. Coli
Microbial Load
Inoculation
Vapor Phase Application
Natural Preservatives
Food Safety
Dried Meat
Meat Processing
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